Summer is prime time for social gatherings like backyard barbecues and block parties.

Like many of us who have played host for our own events, Leslie Jonath understands that there are few things more frustrating than working so hard to prepare for a party that by the time your guests arrive, you’re too exhausted to enjoy. The best part of hosting, after all, is being with your people.

Jonath, whose day job is being a cookbook producer for Connected Dots Media, has penned “Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around” (Power House Books; $39.95). The book is inspired by the shared community dinners held at 18 Reasons in the Mission District, a cooking school and food-focused gathering space. Jonath, who has worked on numerous cookbooks, curated the recipes for “Feed Your People” from a who’s who roster of chefs and food makers from around the Bay Area (Joyce Goldstein, Bryant Terry, Melissa Perello, Shakirah Simley) and beyond (Yotam Ottolenghi).

“When you feed others, you feed yourself metaphorically and spiritually. There’s something deep to this kind of connection,” says Jonath.

Three years in the making, the Kickstarter-backed book is both a how-to manual full of recipes and tips for cooking for a crowd so you’ll actually be able to enjoy your party, as well as a celebration of the importance of honoring community through food.

Here are some of Jonath’s best tips for feeding a crowd and fostering connection:

Figure out what kind of party you want to have

•Elaborately timed multicourse meals are all well and good, but not if it puts undue strain on the host.

•Instead, choose a menu that promotes social interaction and fosters camaraderie. It’s the “ultimate team building experience,” says Jonath. There are plenty of recipes that are great for a big group to make and eat together — dumplings, tamales, pasta from scratch (see gnocchi recipe).

Or consider building your gathering around one showstopping centerpiece dish. “People will come if you say, ‘I’m making paella,’” says Jonath. Other dishes with centerpiece potential: slow-smoked ribs, lasagna, porchetta, crab boils. To round out the main attraction, ask guests to bring complementary side dishes.

Gather your people

•For anyone who has agonized over getting all the details just right, perhaps the most valuable reminder from Jonath is to “forgo perfection in favor of connection.”

•When it comes to party and food preparations, don’t go it alone. Enlist friends or family members to help with grocery shopping and/or prep work a day or two ahead.

•When guests arrive, don’t be afraid to put them to work.

Get organized

•Lists are a party-thrower’s best friend.

•Will the meal be served buffet or family style? Will guests be seated or is it a mingling cocktail party? Plan out your serving strategy ahead of time.

•Pull out serving dishes, utensils, glassware and the like ahead of time. Consider renting dishes, glassware and linens, if budget allows, which will save on cleanup. Single-use compostable plates, cups and utensils are another good option to minimize post-party cleanup.

Sarah Fritsche first came to The San Francisco Chronicle as a culinary student in 2006. Upon completing her externship, she spent several years working back-of-house gigs in San Francisco’s restaurant and catering industries, as well as serving as the executive assistant for a wine and spirits start-up. In 2010, she returned to The Chronicle, and has since covered everything from breaking restaurant news to what produce is in season at Bay Area farmers’ markets. Her favorite beat, however, is cooking, testing and developing recipes in The Chronicle’s Test Kitchen. She is a member of the Association of Food Journalists.